non stick board

[chrissy]

Hi , i would like to know you all don't mind what you all use for rolling out your sugarpaste on to cover a cake............
i have a few things, worktop dusted with icing sugar, then i bought a wilton fondant mat, non stick but i use loads of icing sugar on it and it sticks terribly.
i wanted to make a bigger 10 inch cake but have worries that i cannot roll out that big without it getting stuck
i ahve seen the bigger non stick boards on websites similar to the one's used to roll out flower paste but they are expensive at £32 for a 24 inch, so any advice please.............

[emmascakes.co.uk]

I have a slate workstop which is perfect. If it's sticking you're not using enough icing sugar - at a class I went to I couldn't believe how much icing sugar the lady was putting down - you need tonnes more than you think!

[dkcrooby]

Hi Chrissy,

We use cornflour and it works really well and probably better than icing sugar. I use my kitchen table top (not sure what you'd call it but i think it's a common type). You just have to make sure you don't roll the sugarpaste too much before picking it up and turning it round (prevents sticking), and adding more cornflour on the work surface if need be. I definitely wouldn't go to the expense of buying a non stick board.

Let me know if you try it!

Shianne

[rach]

Chriisy..I use icing sugar sprinkled on my plain old work top..works fine....just remember to keep turning your paste so it doesnt stick.....

You dont need a big nonstick board...The only time I use my little board is when I am doing very small stuff like flowers ,..modelling etc when I dont want much sugar on the paste....I also have a bright green one so when I do flowers I can see how thin the paste is by the colour of my board...
not that I actually get to do any flowers now............think I might get the daisy cutter and give that a try

[brenda]

I use my glass chopping board. keep well icing sugared and it is fine. BrendA

[marjycat]

I use a flexible mat which I bought from John Lewis's called a Roul'pat, made in france by Memarle. Never had any problems with it at all and means you can work anywhere you can get peace - kitchen, dining table, desk top. If I am doing a big rollout, when you get to the bit where you lift it with your rolling pin, I put a sheet of bake-o-glide on top of the paste, then the rolling pin about central, and it's easy to lift the non-stick mat up and back over the rolling pin - basically the paste is in a sandwich until you let the non-stick mat back down. Lift the paste over to the cake and smooth on after removing the bake-o-glide. Seems a bit complicated, but I felt really secure doing it this way rather than having half a mile of paste dangling around! I still use icing sugar all over the place as our class teacher said never to use cornflour as it can cause some kind of reaction and produce mould! If it's still sticky, perhaps the atmosphere is too humid.

Marjorie

[dizzy]

i use lots of icing sugar, turn it lots and add more icing sugar,
i found a good techniquue for myself a novice, when i need to roll out icing that is very big, and that is too roll it out onto greasporff paper, them if it doies stick its alot easier to peal it of the backing, but thats just being me too lazy to re roll without it sticking

[chrissy]

Tinlerbell you are lucky i have read that is the best thing to roll paste out on. my work surface is a type of granite but covered with a shiny finish. thanks for all the advise, rach you have saved me parting with a lot of money....... thankyou means i can buy more cutters, lol.......
i have tried again using parchment paper and turning frequently, i did not end up using as much icing sugar as i usually do, hardly any went on the floor...... whoops...
the paste rolled out lovely was a dream to pick up and pop on the board, it was so easy....
thanks so much dizzy for your suggestion.
This wilton fondant mat i have, not sure if it is similar to the one you have Marjorie, but i used a load of icing sugar and it still stuck just goes to show sometimes simple things we have at home are of more use.
anyway thankyou all.........

[stephaniebines]

Hi all,

I always struggle when rolling out icing for large cakes as well . . . it sticks and I have to roll it out again . . . then it sticks again and so it goes on!

I'll have a go at rolling it out on greaseproof paper and see how I get on . . . I was thinking about buying a non stick mat but I'll maybe have a look in John Lewis and see if I can get your mat Marjorie and try the bake-o-glide method, thanks for the advice!

Just a thought, do you still need to use lots of icing sugar with this French mat or is it completely non stick?

Stephanie